Homemade Vietnamese Pho soup that’s been healthified with zucchini noodles and packed-full of veggies. Don’t be intimidated, this Healthy Chicken Pho with Zucchini Noodles is a lot easier than you think!

Another month, another round-up! We are so excited to be back this month with another healthy round-up series, this time featuring everyone’s favourite new gadget, the spiralizer.

Not surprisingly, all 6 of us own the same spiralizer and are all completely obsessed with it. I find myself using it mainly to make my Baked Curly Fries but the possibilities truly are endless.

With a spiralizer, you’re able to turn almost any vegetable into vegetable noodles! It’s an awesome tool if you’re keeping things low carb, or in my case just looking to up your vegetable game!

Still not convinced? I’m willing to bet these 6 Healthy Spiralizer Recipes will have you running out to buy your spiralizer ASAP.

Brittany made Jerk Shrimp with Crispy Plantain Noodles! This dish will take your tastebuds on a trip to the Caribbean with sweet and spicy jerk shrimp served over a crispy bed of spiralized plantains sautéed in coconut oil. Yes. Please.

You guys know I eat eggs for all meals of the day, so with Lee’s baked eggs tutorial and recipe for garlic sriracha hash browns (a sprialized yam!) I’ve got a healthy and filling breakfast, lunch AND dinner ready to go.

Now for my recipe for Healthy Chicken Pho with Zucchini Noodles!

Chicken Pho will forever remind me of Pho Bang New York (yes that’s its real name…) which naturally is located in Montreal (wtf?). When C was living there post-grad his loft was in The Old Port, which if you have any experience with MTL know that it’s barren when it comes to restaurants. Sure, there’s tons of rip-off touristy places or fancy-shmancy restos but for a good ole’ casual dinner there is nothing. The closest grocery store is a half hour away…my greatest nightmare.

As a result, C and I ate Pho from one of the few options (still a 20 minute walk away) almost everyday. It helps that it’s AMAZING but it’s a little low on the veggie-count so I’m pretty sure I developed scurvy everytime I visited.

Since moving back to Toronto, I’ve made it my mission to master pho at home. I’ve learned two lessons, you MUST roast the onion and ginger and the deliciousness is all in the quality of the broth. I’ve tried making cheaters broth with just chicken stock, and I’ve done the whole simmering bones stock for hours on end, which is delicious but takes forever. Fortunately, I managed to find a happy place in between which requires only an hour of simmering but is still completely delicious.

I think people get intimidated when a recipe is outside of their day-to-day culture. I don’t have a Vietnamese bone in my body, but this Vietnamese chicken soup certainly doesn’t show it. It really is just standard chicken soup with a few extra spices. I promise you can handle it.

Not that pho is inherently unhealthy, but this version is way healthier! With a ton of added veggies from the bok choy, bean sprouts and zucchini noodles, I’m thinking I could relive my Montreal days and eat this soup every single day. Looks like my spiralizer is going to get a serious workout!

You Might Also Like...

23 Comments

Pho, definitely one of my favourite winter meals, it is so comforting! I feel as though the zucchini would lighten this one, so it’s the perfect dish to transition in Spring, when you still want some warmth to your meals!
I agree with you on roasting the onion and garlic really well. I also add ginger, cilantro stems and Chinese five spice into my broth, it’s so great!

Drooling over here…So many amazing recipes! I have the same spiralizer and had no idea that you could use if for carrots…Why hadn’t I thought of that? I have only used zucchini, but need to branch out. Thanks for sharing all these! DELISH! XOXO

YES I know these, and they look too good to be true 🙂 (still need a spiralizer to make them – I’m moving soon, maybe I’ll treat myself with one when I have more storage in the new kitchen!) I thought more of something like a casserole haha!

Pho is one of my favorite foods, but it is almost always made with wheat noodles, so I haven’t had it in ages. This totally makes my day! In fact, I love all of these recipes which will allow me to give my long-neglected spiralizer some use!

Thao Le

January 14, 2018 at 5:12 pm

What kind of recipe is this? I’m sorry to say this and it will come across harsh but your recipe is insulting my culture. Your recipe should be called ASIAN INSPIRED CHICKEN SOUP. Pho is made the same method for generations, if you are non-asian and want to learn how to make it follow the way it’s supposed to be made. Do not call it CHICKEN pho and add wacky ingredients. Props for trying to be healthy but your recipe is ridiculous.